Quick Info
- Prep Time: 20 minutes
- Bake Time: 22–26 minutes
- Total Time: 50 minutes (includes cooling to ice)
- Yield: 16–20 bars (8×8-inch pan) or 24–28 (9×13-inch pan)
- Course: Dessert / Bars
- Cuisine: American bakery-style
- Skill Level: Easy
- Special Equipment: 8×8- or 9×13-inch metal baking pan, parchment paper, whisk, rubber spatula, hand mixer (for icing)
Introduction
Every Saturday growing up, my dad would “accidentally” set the cinnamon rolls on the warmest corner of the counter so the icing melted down the sides. These Cinnamon Roll Blondies bring that same cozy magic—only faster. Imagine: a soft, buttery blondie base, a brown sugar–cinnamon ripple that bakes into gooey ribbons, and a tangy vanilla cream cheese icing that drips into every crinkle. The first time I made them for my kids, they stood over the pan with forks, hoping I’d declare “quality control” before the bars cooled. (Reader, I did.)
This is the blondie you bake when you crave cinnamon roll comfort without waking up at dawn. No yeast, no proofing—just whisk, swirl, bake, and ice. The shiny top, plush crumb, and bakery perfume make them party-pretty and weeknight simple.
Ingredients
Main Ingredients
- For the Blondie Base
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- 1¾ cups (220 g) all-purpose flour, spooned & leveled
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- ¼ cup (60 ml) milk (whole or 2%)
- Cinnamon Swirl
- ⅓ cup (70 g) light brown sugar, packed
- 1½ tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Pinch fine salt
- Cream Cheese Icing
- 4 oz (115 g) cream cheese, very soft
- 2 tbsp unsalted butter, very soft
- 1½–2 cups (180–240 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1–2 tbsp milk or cream, to thin
- Pinch fine salt
Optional / Variations
- Pecan Crunch: Fold ½ cup toasted chopped pecans into the batter.
- Maple Glaze: Swap 1 tbsp milk in the icing for pure maple syrup.
- Cardamom Kiss: Add ¼ tsp ground cardamom with the cinnamon for a café twist.
- Extra Gooey: Dot 2 oz cream cheese (in tiny spoonfuls) over the batter before swirling, for “cheesecake pockets.”
- Gluten-Free: Use a 1:1 gluten-free baking blend; bake to the longer time.
- Dairy-Free: Plant butter + dairy-free cream cheese work nicely; use a splash of oat milk in the icing.
Instructions
Step 1: Prep the Pan & Heat the Oven
Line an 8×8-inch metal pan with parchment (leave overhang handles). For thinner party squares, use a 9×13-inch pan and reduce bake time a bit. Preheat oven to 350°F (175°C). Grease the parchment lightly for easy release.
Step 2: Whisk the Blondie Batter
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy, about 30 seconds. Whisk in egg + yolk and vanilla until smooth and thick. Sprinkle flour, baking powder, baking soda, and salt over the bowl; add the milk and fold gently with a spatula just until no dry streaks remain. The batter will be thick and scoopable—overmixing = tough bars, so stop as soon as it’s combined.
Step 3: Mix the Cinnamon Swirl
In a small bowl, stir brown sugar, cinnamon, melted butter, and a pinch of salt until sandy and fragrant.
Step 4: Layer & Swirl
Scrape the blondie batter into the pan and smooth the top. Spoon the cinnamon mixture in 8–10 dollops over the surface. Use a butter knife to swirl in gentle figure-eights—aim for ribbons rather than mixing it fully in (we want pockets of cinnamon “goo”).
Step 5: Bake to Soft-Set
Bake on the center rack until the edges are set and the middle no longer looks wet, 22–26 minutes for 8×8 (18–22 for 9×13). A toothpick should come out with a few moist crumbs—not wet batter. Remember: blondies firm as they cool. My family circles like cinnamon-loving sharks at this point.
Step 6: Cool & Ice
Cool in the pan on a rack at least 20–30 minutes (longer for tidy slices). Beat together cream cheese and butter until very smooth. Mix in vanilla, salt, and 1½ cups powdered sugar. Add milk/cream a teaspoon at a time to reach a pourable-but-thick glaze. Taste; add the remaining powdered sugar if you prefer a thicker, sweeter icing.
Spread or drizzle over the warm (not hot) blondies so it seeps into the swirls. Let set 10 minutes.
Step 7: Slice & Serve
Lift with the parchment and cut into 16–20 squares. For perfect edges, chill 15 minutes before slicing and wipe the knife between cuts. We call the corner pieces “chef’s tax”—highly recommended.
Tips & Variations
- Metal Pan Wins: Glass bakes slower and can overbrown the edges before the center sets. If using glass, lower the oven to 340°F and check early.
- Shiny Top Trick: Whisk the sugars with the butter until glossy—that helps create a soft, crackly surface.
- Don’t Overbake: Pull when the center is just set. Slightly underbaked blondies equal plush, cinnamon-roll texture.
- Room-Temp Icing Ingredients: Soft cream cheese + butter make a silky glaze without lumps. If lumpy, warm the bowl for 5–10 seconds and beat again.
- Storage: Keep covered at room temp 1 day or refrigerate up to 5 days (the icing stays neat). Bring to room temp before serving for best texture.
- Freeze Friendly: Freeze sliced bars (without icing) up to 2 months. Thaw, then ice before serving—or freeze with icing and place parchment between layers.
- Brunch Board: Cut into small squares and serve with berries, coffee, and salty bacon for the sweet-savory combo that keeps guests lingering.
- Glaze Alternatives: Try a simple vanilla icing (1 cup powdered sugar + 2–3 tsp milk + ½ tsp vanilla) if you’re out of cream cheese.
- Add a Streusel: Crumble ½ cup flour + ¼ cup brown sugar + 3 tbsp cold butter + ½ tsp cinnamon over the batter before baking for a coffee-cake vibe.
- Make It Maple-Cinnamon: Replace ¼ cup of the brown sugar in the base with maple syrup (reduce milk by 1 tbsp), then finish with maple icing.
Nutrition
(Per bar, 1/20 of 8×8 pan with icing; estimates.)
- Calories: 220
- Protein: 2 g
- Carbs: 30 g
- Fat: 10 g
- Fiber: 0–1 g
- Sodium: 130 mg
- Sugar: 21 g
Final Thoughts
These Cinnamon Roll Blondies are everything I love about home baking: simple pantry ingredients, big bakery flavor, and a payoff that feels like a hug on a plate. The cinnamon ribbon bakes into gooey streaks, the crumb stays tender for days, and the cream cheese icing gives that true cinnamon-roll finish—no proofing, no drama. Make them for bake sales, brunch trays, or weeknights when everyone needs a little sugar-and-spice cheer. And if your family develops a signature twist (cardamom! maple! pecans!), tell me—I’m always collecting sweet traditions.
Save this for cinnamon roll blondies, chewy cinnamon bars, cream cheese iced blondies, easy holiday desserts, and brunch sweets on Pinterest. From my cinnamon-dusted, happy kitchen to yours—enjoy every buttery square!
